One of my favourites has to be this brisket dish. If you have a mouth for a delicious piece of deli-style brisket, then you have to try this recipe. And, if you haven’t then I promise you’ll have one, once you’ve finished making this recipe.
Over Pesach I enjoy serving it with mashed potatoes and roasted butternut.
Glazed Brisket Slab with Red Cabbage Relish
Servings
8 Servings
Ingredients
- 3 – 4 lbs whole piece ready-cooked smoked brisket when ordering this, explain to your butcher that you want it already cooked and smoked and that it should be a whole piece, as per picture
- 1/3 cup honey
- 1/3 cup brown sugar
- 1/3 cup tomato sauce
- 1 Tbsp red wine vinegar
- 1 red cabbage finely shredded
- 1 large carrot peeled and finely shredded
- 1 large red onion peeled and thinly sliced
- 2 large paprika peppers deseeded and finely shredded
- 1 cup red wine vinegar
- 1 cup olive oil
- 1/4 cup fresh lime juice
- 1/4 cup finely chopped coriander or cilantro
- 1/4 cup brown sugar
- 2 tsp finely grated orange zest
- pinch of ground allspice
- 1 Tbsp cumin seeds or1/2 tsp ground cumin
- 1 bay leaf
- 1 –1 1/2 tsp salt
- 1 tsp ground black pepper
Instructions
- Preheat the oven to 320 °F.
- Wash the whole piece of already cooked brisket under cold running water to remove any excess salt. It can be left to soak in a bowl of water for an hour, changing the water after 30 minutes. Pat dry with a paper towel.
- Cut two large pieces of foil and position them in a roasting pan, one running lengthways and the other on top of it running widthwise.
- Place the brisket in the centre of the pan.
- In a bowl, mix all the glaze ingredients until well blended and pour over the brisket. You can sprinkle about a tablespoon of coriander over the sauce to give it that “pastrami” flavour.
- Draw the sides of the foil up to the centre and ‘balloon’ the foil around the meat so that there’s a pocket of air between the meat and the foil.
- Bake for about 1½ hours, by which time you should have a soft tender brisket coated in a lovely sticky glaze.
- Slice and serve on fresh rye bread (On Pesach serve on a bed of mashed potato !) with the red cabbage and cucumber relishes below.
- Cabbage Relish
- Blanch the cabbage in a large saucepan of salted boiling water for 2 minutes. You literally drop all the cabbage into the boiling water, ensure it’s immersed and then remove it once it’s all been dunked.
- Drain well in a colander and allow to cool.
- Transfer to a large bowl and toss with the carrot, onion and paprika peppers. Set aside.
- To make the dressing, whisk all the ingredients together in a bowl or shake up in a jar.
- Once the sugar has dissolved, let it stand for 20–30 minutes, remove the bay leaf and pour over the red cabbage relish. Refrigerate if not using immediately.
If I don’t have a butcher who can cook this can you suggest the best way to cook it yourself and how to reheat for serving shabbos?
The apple brisket is fabulous. I make it with carrots added the las 30-45 minutes. I follow the recipe as written, but turn the brisket every 30 minutes of oven cooking time, adding the carrots at the last turn. Absolutely yummy!